Journal
FOOD CHEMISTRY
Volume 155, Issue -, Pages 319-324Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.01.059
Keywords
Annatto; Antioxidant; Ultrasound-assisted; Optimisation; Response surface methodology
Funding
- food additives research group, ACECR, Mashhad branch, Iran
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The present study reports on the extraction of natural pigment from annatto seeds. Response surface methodology (RSM) was used to investigate the effect of process variables on the ultrasound-assisted extraction (UAE). Four independent variables including temperature (20-80 degrees C), sonication time (2-10 min), duty cycle (0.2-0.8 s) and the ratio of seeds to the solvent (5-20%) were studied. According to the results, the optimal UAE condition was obtained with a temperature of 72.7 degrees C, extraction time of 7.25 min, the ratio of seed to solvent of 14% and duty cycle of 0.8 s. At these conditions, extraction yield determined as 6.35% and the absorbance value as 0.865%. The experimental values under optimal condition were in good consistent with the predicted values, which suggested UAE is more efficient process as compared to conventional extraction. (C) 2014 Elsevier Ltd. All rights reserved.
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